Orecchiette with Salmon, Arugula and Artichokes

The great thing about this tasty pasta is that by combining marinated artichokes, olives and capers, you develop a dressing-like combination to flavor the dish.

Ingredients

8 ounces orecchiette

1/4 cup extra-virgin olive oil

1 large garlic clove, minced

5 ounces baby arugula

1/2 cup drained marinated artichokes, quartered

1/4 cup pitted Sicilian green olives, chopped

2 tablespoons drained capers

3/4 pound roast salmon, flaked (2 loose cups)

Salt

Instructions

In a large pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1/2 cup of the cooking water.

In a large skillet, heat the olive oil. Add the garlic and cook over high heat until fragrant, about 30 seconds. Add the pasta and 1/4 cup of the cooking water and cook, stirring, for 2 minutes. Add the arugula, artichokes, olives, capers and the remaining 1/4 cup of cooking water and simmer, stirring, until the pasta is coated in a creamy sauce, about 1 minute. Stir in the salmon and cook just until heated through. Season lightly with salt and serve.

Suggested Pairing

A pasta with so many green-vegetable flavors requires a wine with bright acidity. A citrusy Grüner Veltliner acts like a nice spritz of lemon.